Ahi and Mango Poke Salad
Makes 4 servings
1-1/2 lbs sushi grade ahi tuna, diced
5 oz salad greens
1 large carrot, grated
1/2 English cucumber, sliced into thin half circles
1 avocado, peeled and diced
1 mango, peeled and diced
1 serrano or jalapeno chile, seeded and thinly sliced
2 green onions, sliced
2 tbsp soy sauce (or coconut aminos for paleo or whole 30 option)
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp minced ginger
- In a small jar, shake together the soy sauce, rice vinegar, sesame oil and minced ginger.
- Mix the tuna with 2 tbsp of the dressing and let sit while preparing the rest of salad.
- Toss salad greens, cucumber and grated carrot with remaining dressing. Arrange in individual bowls and top with ahi, avocado and mango. Sprinkle with sesame seeds, sliced serrano and green onion.